However, soda bread is a traditional bread here in Estonia as well. Although nowadays most Estonians think of rye bread when they think of bread at all ('bread' in Estonian - 'leib' - actually only means rye bread; when you use wheat flour, you'll get 'sai' and not 'leib'), traditionally barley played a more important part in the staple diet of Estonians. I recently discovered this rather coarsely ground organic Estonian barley flour (Eesti Mahe), which is excellent - with a lovely nutty taste and even lovelier texture.

Soda bread is of course best eaten warm, with butter and drizzle of runny honey, for example. But as this soda bread contains curd cheese (you can substitute ricotta), it was soft and tender on the following day as well. And the best thing about soda bread is - apart from its lovely flavour - that it can be on your table within 30 minutes or so.

Combine ricotta/curd cheese, milk, egg, salt and sugar in a bowl. Combine barley and wheat flour with baking soda, then fold into the ricotta and egg mixture. Pour in the oil and mix until combined.
Butter a spring form with butter, or line with parchment paper (I use 23x23 cm skillet, lined with paper). Spoon the batter into the form and bake at 200 Celsius for about 25-30 minutes, until the bread is lovely golden brown.

I am laughing because if Meeta has bread fear factor, then I must have it too! Love the sound of this bread. I'm intrigued by barley flour, which would be good for my diet, and I love the idea of ricotta here too. Thanks for the mention. I admit I was rather proud that I actually produced bread that looked good enough to be featured on the blog. (Will wonders never cease, Kalyn actually made bread!)

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I normally make my soda bread with yogurt (initially because I couldn't get the buttermilk - now because I like it better.) Now I'll have to try the ricotta - which I happen to have a bit of in the fridge!

At least the Irish aren't like the French. They would have slapped an AOC on it and you would never again be able to utter soda bread and Eastonia in the same breath! Your flour sounds great, I'll look out for some.

The traditional Irish soda bread was the first quick bread I learned to make, and you're right, it's nothing like this one. I'm looking forward to making the Estonian version, especially as it uses barley flour, which is an ingredient on my list of things to try.

Off the topic, sort of - curd cheese aka kohupiim. What do I replace that with in the States? I read somewhere that mixing ricotta w full fat sour cream can be used as replacement. Have you heard of that being done?

I've been looking for barley flour here but it's looking like I have to order it from King Arthur.This looks gorgeous Pille. Much more moist than the recipe I've always used. Would really like to try this with the ricotta.

Now the soda bread I wasn't too crazy about (neither were the kids). It couldn't have been because of the ricotta, so I guess I'll have to blame that on the barley flour. It just made the bread taste a little bit too bitter for me.